Abstract

Vinegar is a common food additive produced by acetic acid bacteria (AAB) during fermentation process. Low yield and long incubation time in conventional vinegar fermentation processes has inspired research in developing efficient fermentation techniques by the activation of AAB for acetic acid production. The present study intends to enhance vinegar production using acetic acid bacteria and light emitting diode (LED). A total of eight acetic acid bacteria were isolated from Korean traditional vinegar and assessed for vinegar production. Isolate AP01 exhibited maximum vinegar production and was identified as Acetobacter pasteurianus based on the 16S rRNA sequences. The optimum fermentation conditions for the isolate AP01 was incubation under static condition at 30 °C for 10 days with 6% initial ethanol concentration. Fermentation under red LED light exhibited maximum vinegar production (3.6%) compared to green (3.5%), blue (3.2%), white (2.2%), and non-LED lights (3.0%). Vinegar produced using red LED showed less toxicity to mouse macrophage cell line (RAW 264.7) and high inhibitory effects on nitric oxide and IL-6 production. The results confirmed that red LED light could be used to increase the yield and decrease incubation time in vinegar fermentation process.

摘要

醋是醋酸菌（AAB）在发酵过程中产生的一种常见的食品添加剂。传统醋发酵过程中的低产量和长孵育时间激发了研究人员通过激活 AAB 来开发高效发酵技术以生产乙酸。本研究旨在使用醋酸菌和发光二极管 (LED) 来提高醋的生产。从韩国传统醋中分离出总共 8 种醋酸菌，并对醋的生产进行评估。分离物 AP01 表现出最大的醋产量，并被鉴定为巴氏醋杆菌基于 16S rRNA 序列。分离物 AP01 的最佳发酵条件是在 30 °C 和 6% 初始乙醇浓度的静态条件下孵育 10 天。与绿色 (3.5%)、蓝色 (3.2%)、白色 (2.2%) 和非 LED 灯 (3.0%) 相比，红色 LED 灯下发酵的醋产量最高 (3.6%)。使用红色 LED 生产的醋对小鼠巨噬细胞系 (RAW 264.7) 的毒性较低，对一氧化氮和 IL-6 的产生具有较高的抑制作用。结果证实，在醋发酵过程中，红色 LED 灯可用于提高产量并减少孵育时间。